Culinary Arts

Full-Time Adult Classes

11-Month Program
30 Hours of Training Per Week

The Culinary Arts program teaches the skills necessary to operate a successful food service business. The program incorporates the NRAEF ServSafe Manager curriculum to train students to arrange and run a kitchen in a way that ensures food is prepared, stored and reheated safely, and all federal and state regulations are adhered to. Students take the National Restaurant Association ServSafe® examination for certification.

Learn how the purchasing cycle of a restaurant works, from product and vendor selection to filling orders. Analyze the flow of goods, forecast sales, and control labor and food costs to improve the profitability of a foodservice establishment. Learn what it takes to uphold the professional standards of performance for dining room personnel, including order taking and guest relations.

Of course, the kitchen is the heart of the industry. You will learn fundamental cooking theories and techniques including knife skills, soups, stocks, sauces, glazes, baked goods and pastries, moist heat and dry heat cooking techniques. No meal is complete without beverages. Learn about styles of wine, cocktails, and beers, as well as non-alcoholic beverages from around the world. You will also learn the theory and practice of matching beverages with food, tastings, and organizing beverage service.

Throughout the program, you will develop an online portfolio to showcase your achievements and abilities.

Life changing!

I could say so many positive, great things about James Rumsey, and even more about the Culinary class. It taught me not only important cooking techniques needed in the kitchen, but also helped me secure a job in the field with resume building, mock interviews, etc. The school itself has a great reputation with the community & has opened many doors for me. Within a few months after graduating, I secured a managers position. The culinary course really changed my life & I’d go back if I could!

Jessica steerman

Class of_2015

Great start to a life long career

When I first started my class at James Rumsey, I noticed I was with a group of all ages. This in itself was a great experience, and that was just the start of it. Working in the industry before starting at James Rumsey, I kinda had a little jump start. Because of a great group of instructors that had passion for culinary arts, it made me strive to learn as much as I could. I won’t lie, the early mornings were the worst, but when I finished with my completion, it was all worth it. I thank the instructors all the time in my head because if it wasn’t for them pushing us to become better chefs I probably wouldn’t be in the great situation I’m in. I finished with my degrees from Blue Ridge and ended up coming out of college with two degrees all thanks to James Rumsey Technical Institute. I now live in Florida working for one of the top ranked Fortune 500 hotel companies.

David

Class of_2009

A kitchen can bring life lessons

Rumsey was a big stepping stone for me. I know I always loved the culinary arts but was afraid to pursue it. Chef Brown taught us a lot about every aspect of the kitchen, front of house, and back of house. We learned basic and advanced techniques and even got real hands-on experiences with cooking for people at live functions. Although I didn’t pursue the culinary arts after high school, it has helped me tremendously with marketing as I can get new clients for the food industry relatively easy with my culinary knowledge learned from Rumsey! I can also say Chef Brown invested a lot into us, even if we were stubborn and not the best students, you can tell he had a big passion for what he did and wanted to invest that and life lessons into us!

Moises Cardenas

Class of_2010

Curriculum

Restaurant Management Foundations I

Introduction to Gastronomy

Culinary Mathematics

Safety and Sanitation in the Food service Industry

Cost Control & Food Purchasing

Portfolio Development

Culinary Foundations I

Product & Equipment Knowledge

Stocks, Soups, and Sauces

Meat, Poultry, & Seafood Identification & Fabrication

Cooking Techniques

Breakfast & Lunch Cookery

Restaurant Management Foundations II

Supervisory & Management Skills

Dining Room & Beverage Service

Culinary Nutrition

Menu Development

Internship

Culinary Foundations II

Baking and Pastry Foundations

Garde Manger & Charcuterie

Banquet Cookery

Cuisines of the World

Contemporary á la carte Cooking

Check out the video.

Get the ACF advantage!

To get the job you want, you need to prove you’re more qualified than the competition. Successful completers of the Culinary Arts program are eligible to test for ACF Certification. This certification shows that you have the knowledge and skills to be valuable in this industry.

Click here to donate to this program.

Instructor Chef Lonnie Coble

CONTACT THE INSTRUCTOR

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Our Mission

To enhance the quality of life through continual education for students of all ages throughout our community by setting standards of excellence in technical and academic education as determined by business, industry, and government.

Nondiscrimination Policy

James Rumsey Technical Institute does not discriminate on the basis of race, color, national origin, sex, religion, disability, age, or any other basis prohibited by law in its programs, activities, or employment practices. For inquiries contact: Kathy Morgan, Title IX Director, 3274 Hedgesville Rd, Martinsburg, WV 25403, 304-754-7925.

Accreditation

James Rumsey Technical Institute is accredited by the Commission of the Council on Occupational Education: